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Creamy Mushroom Ragu with Polenta
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Creamy Mushroom Ragu with Polenta

This Creamy Mushroom Ragu with Polenta is made with chanterelle mushrooms, fresh herbs and hearty spices and is perfect for when you're craving a cozy meal.
Course Main Course
Cuisine Vegan
Keyword Chanterelle Mushrooms, Creamy, Healthy, Hearty, Polenta
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Yield 2 servings

Ingredients

For the Polenta

  • 1 cup Polenta

For the Mushroom Ragu

  • 1 whole White Onion
  • 2 Garlic Cloves
  • 500 g Chanterelle Mushrooms
  • 1/4 cup Soy Cuisine
  • 3 tbsp Nutritional Yeast
  • 1 tsp Salt
  • 1/2 tsp Pepper
  • 1 tbsp Fresh Thyme

Instructions

For the Polenta

  • Check out the instructions on the package before you start cooking as the cornmeal used will dictate the cooking time and the amount of liquid needed. 
  • In a large pot, according to the instructions bring the required amount of water to a boil.
  • Add in the salt.
  • Sprinkle the Polenta into the pot. Use a wooden spoon to stir it into the water. The polenta and water should form a paste after about 2 minutes.
  • Keep stirring it with a spoon for about 10 minutes or until the texture is creamy and the individual grains are soft.

For the Mushroom Ragu

  • Wash and prepare your veggies. Dice the White Onion and mince Garlic. Slice the Chanterelle Mushrooms.
  • Pre-heat a nonstick skillet to medium-high heat. Add 2 tablespoons of water or oil to the pan. Then add in the diced White Onion and minced Garlic. Sauté over medium heat until translucent, about 3 minutes.
  • Using the same skillet, add in the Chanterelle Mushrooms. Sauté for 5 more minutes.
  • Stir in the Soy Cuisine. Add in the Nutritional Yeast, Salt and Pepper. Stir until the ingredients have combined properly.
  • Let it simmer for a few more minutes or until the sauce has thickened noticeably.
  • Turn off the heat. Divide the Mushroom Ragu evenly into two bowls. Garnish with Fresh Thyme and serve with the prepared Polenta. Enjoy!